In a large, dry skillet over medium-low heat, combine the cumin seeds, pumpkin seeds, sunflower seeds and sesame seeds. Sprinkle with a bit of salt; heat, stirring often, until the seeds are lightly toasted. Let cool.

In a food processor, combine the garlic, chilies, oil and a pinch of salt. Pulse until the garlic is well chopped. Add the turmeric, paprika and the toasted seeds. Pulse until a chunky, golden paste forms.

Add the tamarind, shrimp paste, lime juice, black pepper, about 1 teaspoon salt, coconut milk and yogurt. Pulse until well mixed. Transfer the marinade to a large bowl.

Add the chicken and rub the paste all over the chicken. Cover and refrigerate at least 3 hours.

When ready to cook, preheat the oven to 350 F.

Line a rimmed baking sheet with foil. Place a metal cooling rack over the baking sheet. Arrange the chicken on the rack. Roast for 35 minutes, or until the juices run clear.

Meanwhile, prepare the garnish. In a small bowl, combine the cilantro, chilies, lime zest, garlic and salt.

When the chicken is done, pile it on a serving platter and sprinkle with the cilantro mixture.

Cardamom, vanilla and cinnamon combine with red wine for an intensely aromatic syrup in which to poach these pears. The recipe calls for Moroccan wine, but any robust red wine will do.

750-millileter bottle robust red wine

1 1/2 cups sugar

2 cinnamon sticks

1 vanilla bean, slit down the center

2 cardamom pods

Juice of 2 oranges, plus the zest from one of them

1 orange, skin on, cut into 4 or 5 slices

4 ripe pears

In a large, heavy saucepan over high heat, combine all ingredients except the pears. Boil for 10 minutes.

Meanwhile, peel the pears, leaving the stem intact. Carefully cut just enough off the bottom of each pear to create a flat bottom so the pears will stand up straight.

Stand the pears in the saucepan, cover and reduce to a simmer. Poach the pears, basting occasionally, for about 40 minutes, or until the pears are tender but still hold their shape. During cooking, the poaching liquid will become syrupy. If the pears are cooked before the syrup has reduced enough, remove the pears and let the syrup cook and reduce.